Sunbeam Christmas Pudding
Preparation 15 MINS + overnight cooling
Cook 6 hours
Serves 12
Method
In a large saucepan combine all dried fruits with 300ml water, butter and caster sugar. Stir well to combine, then bring to the boil, reduce heat to low and stir over a simmer for 8 mins. Turn off the heat and stir in bicarbonate of soda. Cover and allow mixture to cool completely overnight.
Soak breadcrumbs in milk until just absorbed. Add to the mixture with lemon zest, almonds, carrot, flour and spices. Mix well then stir in eggs, brandy and orange juice.
Grease the base and sides of a 2L lidded pudding basin. Spoon the mixture into the basin then smooth the surface and cover with a round of baking paper before closing the lid.
Place a trivet into the bottom of a large saucepan and rest the pudding basin on top. Fill the saucepan with enough boiling water to come half way up the basin. Cover the saucepan with lid, bring the water to a boil then reduce to very low simmer and leave the pudding to steam for 6 hours.
Check that the pudding is done by gently pressing gently the centre. If it springs back it’s ready (f not, re-cover and steam for a further 30 mins, repeating if necessary).
Allow pudding to cool in the tin for an hour then invert onto a baking rack to cool completely.
Ingredients
250g Sunbeam Raisins
250g Sunbeam Sultanas
165g Sunbeam Currants
125g Angas Park Prunes, roughly chopped
125g Angas Park Mixed Peel
165g butter
165g caster sugar
1 ½ tsp bicarbonate of soda
165g fresh, white breadcrumbs
125ml milk
Finely grated zest of 1 lemon
60g blanched almonds
1 medium carrot, grated
85g plain flour
¼ tsp sea salt
2 tsp mixed spice
2 eggs, lightly whisked
60ml brandy
165ml orange juice
Recipe Collection
Asparagus with Proscuttio, Parmesan & Pine Nuts
Preheat the oven to 200 degrees C.
Place the asparagus in a single layer on a baking tray. Do not overcrowd. Drizzle with olive oil and lightly season with salt and pepper. Toss around to evenly coat.
Top the asparagus with prosciutto, Parmesan cheese, and pine nuts.
Bake for 10-15 minutes or until the prosciutto is crisp and asparagus tender.
Currant & Apple Crumble
Preheat oven to 180°C.
For crumble topping, place flour, cinnamon and butter in a food processor and whiz for 1 minute or until mixture resembles fine breadcrumbs. Add brown sugar and pulse to combine.
Place the mixture into a large bowl. Add the whole almonds and macadamias to the food processor, pulse until coarsely chopped, add nuts to the flour mixture to combine ingredients then set aside.
In a separate bowl place apples, currants, caster sugar and stir well to coat.
Tip into a 1.5L baking dish, then scatter over the crumble topping.
Sprinkle the crumble with flaked almonds.
Bake for 45-50 minutes until the crumble is golden and bubbling. Dust with icing sugar, serve with ice cream and enjoy
Decadent Fruit Mince
Mix all the ingredients in a large bowl till combined.
Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.
This fruit mix made ahead can be used for so many great Sunbeam Recipes!
Chocolate Easter Nests
Pre-heat oven to 180°C (160°C). Place almonds on a baking tray and cook for 8 minutes or until golden. Set aside to cool.
Line a tray with baking paper which will fit into the refrigerator. Combine the almonds and sultanas in a bowl.
Place the different chocolates into 3 separate heat proof bowls. Place over a saucepan of gently simmering water and mix until melted. Add ⅓ of the almond mixture to each bowl of chocolate and mix well.
Place spoonfuls of mixture onto lined trays and shape into a nest, using the back of the spoon to make an indent in the centre. Refrigerate for approx. 1 hour until set. Decorate with small easter eggs.
Rum & Raisin Trifle
Place the raisins, sultanas, currants, mixed peel, almonds and dates in a bowl and pour over 3/4 cup rum. Cover and allow to macerate for at least 8 hours or overnight. Keep additional raisins seperate and add 1/4 cup rum these will be used for garnishing the trifle.
Pre heat the oven to 140 degrees C.
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well.
Place the butter mixture, soaked fruit mixture, flour bicarbonate of soda, cinnamon and allspice in a large bowl and stir to combine.
Line a 20cm square cake tin with two layers of non-stick baking paper.
Spoon in the mixture and bake for 2 hours or until cooked when tested with a skewer.
Cool in the tin. Once the cake has cooled remove from tin and freeze to semi-firm
Cut the fruit cake into 3cm pieces and decoratively line the base of trifle bowl & pour over the extra rum
Layer custard over fruit cake and repeat cake & custard layers if desired.
Whip caster sugar & thickened cream until stiff and add to trifle
Garnish with rum soaked raisins, and crushed ginger snaps
To make spun sugar, combine sugar with the water in small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves; bring to the boil.
Reduce heat; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside. To make spun sugar, drizzle toffee between 2 wooden spoons over baking paper-lined oven tray.
Shape & stand at room temperature until set.
Chocolate Raisin Brownies
Preheat oven to 180°C.
- Line a 20 x 30cm baking tray tin with baking paper. Place the chocolate, butter and sugar in a pan and gently melt over low heat, stirring occasionally with a wooden spoon. Remove from heat.Step 1
- Stir the eggs, one by one, into the melted chocolate mixture. Add flour and cocoa, and stir through. Stir raisins through mixture. Spread out evenly in baking tray and bake for 30 mins. Allow to cool before slicing into squares.
